These 5 Oils are the Worst - ESPECIALLY #2 (Try Your Best to Avoid)

Click Here to Subscribe: http://Bit.ly/ThomasVid
Get MY groceries at MY price with Thrive Market: http://ThriveMarket.com/Thomas

This video does contain a paid partnership with a brand that helps to support this channel. It is because of brands like this that we are able to provide the content that we do for free. The best way that you can directly support my channel, is by supporting the brands that help make this all possible. Any product that you see on my channel is a product that I also use personally, regardless of any paid promotion.

Get my Free Newsletter and Downloadable Cheatsheets (eating out, travel, etc): https://www.thomasdelauer.com/life-optimization-tactics/

Follow More of My Daily Life on Instagram: http://www.Instagram.com/ThomasDeLauer

Special Thanks to my team and Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student - for working diligently on research as well!

It's important that I am honest and to say that this video does have a sponsorship from Thrive Market, supporting them is a good way to support my channel!

Let's CUT THROUGH the FAT!! Let's take a look at THE 5 WORST OILS TO CONSUME!! Watch till the end for the plot twist...

Criteria
- Omega-6 PUFA
- Processing & Nutrient Density
- Prevalence

Grapeseed oil

Omega-6 PUFA: 70% Omega-6! Higher than any other cooking oil.

Processing & Nutrient Density: Usually extracted using hexane, a toxic chemical solvent and also heated, damaging the fragile 70% Omega-6.

Highly refined with basically no micronutrients except for a trace amount of vitamin E. Hazelnut oil has 15-times as much vitamin E.

Prevalence: Common, especially in the United Kingdom and Europe.

Other comments:

Produced for economical reasons. Wine making leaves left over grape seeds. Grape seed oil extraction generates a sellable byproduct that is as good as wine shit.

Soybean oil

Omega-6 PUFA: ~50%.

Processing & Nutrient Density: Usually extracted using hexane, a toxic chemical solvent and also heated and sometimes even hydrogenated.

Highly refined with no micronutrients except for a little bit of vitamin K.

Prevalence: Extremely common, especially in industry and restaurant cooking.

Other comments:

If you need soybean oil, high-oleic acid varieties of soybean have been artificially selected; however, I can’t imagine a scenario where you would need soybean oil at all.

Corn oil

Omega-6 PUFA: ~60%.

Processing & Nutrient Density: Usually extracted using hexane, a toxic chemical solvent, bleached, and also heated up to 500°F!

Highly refined with no micronutrients except for a little bit of vitamin E, even less than grapeseed oil.

Prevalence: Relatively common. Found in some packaged foods and some margarines.

Other comments:

Corn oil is used to make diesel, soap, paint, erasers, inks, nitroglycerin, and insecticides.

Canola oil

Omega-6 PUFA: 28%.

Processing & Nutrient Density: Almost always chemically processed.

Contains only a little bit of vitamins E and K. It does contain a decent amount of oleic acid, but not enough that there is ever a reason to use it over avocado oil or other neutral-tasting cooking oil alternatives.

Prevalence: The most common oil processed vegetable oil found in processed foods in grocery stores. Its ridiculous abundance is why it makes the list.

Other comments:

If you need canola oil, high-oleic acid varieties artificially selected.

REFINED Coconut oil

Omega-6 PUFA: Basically none.

Processing & Nutrient Density: Heated and often bleached. This kills the excellent antioxidants in would-be virgin coconut oil

Rich in lauric acid (~50%), which is probiotic. Contains ~15% MCTs.

Prevalence: Common.

Other comments:

Review articles and meta-analyses state that coconut oil is bad for heart health; however, they fail to differentiate between processed and virgin/raw coconut products. When you dig into the studies that they analyzed, those that used virgin coconut oil had positive health outcomes and those that used refined had negative outcomes. Because there are more studies using the latter than the former, coconut oil gets a bad name.

According to a brand new review article on coconut oil, published in the journal of Mechanisms of Aging and Development 2020, the two studies that have used virgin coconut oil report significant elevations in ‘good’ HDL cholesterol and no changes in LDL cholesterol, while all other clinical reports using refined coconut oil report increased in LDL cholesterol. This is probably from lauric acid decreasing LDL receptors on the liver, leading to an increase in small dense “bad” LDL.

Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student:
https://www.dpag.ox.ac.uk/team/nicholas-norwitz

Видео These 5 Oils are the Worst - ESPECIALLY #2 (Try Your Best to Avoid) канала Thomas DeLauer